Fried Green Tomatoes Recipe

Prepare tomatoes

Wash and dry the green tomatoes. Slice them into 1/4- to 1/2-inch thick rounds, discarding the stem ends. Gently pat the slices dry with paper towels to remove excess moisture.

Set up dredging stations

In a shallow bowl whisk the eggs and buttermilk together until smooth. In a separate shallow dish combine the flour, cornmeal, kosher salt, black pepper, paprika, and cayenne. Have a plate ready for the dredged tomatoes.

Dredge tomatoes

Working in batches, coat each tomato slice first in the flour/cornmeal mixture, shaking off excess, then dip into the egg-buttermilk, then back into the flour mixture pressing lightly so a good coating forms. Place coated slices on a wire rack or plate.

Fry

In a large skillet (10-12 inch) add about 1/4 to 1/2 inch of vegetable oil (roughly 3/4 to 1 cup depending on pan). Heat over medium-high until oil reaches 350°F (175°C) or a breadcrumb sizzles and browns in 10–15 seconds. Fry the tomato slices in a single layer without crowding for 2–3 minutes per side, until golden brown and crisp. Use tongs to flip. Transfer fried slices to a wire rack or paper towel-lined plate and immediately season lightly with salt. Keep warm in a 200°F (95°C) oven while finishing remaining batches.

Prepare crabmeat

Check the lump crabmeat for any shell pieces and pick them out. Gently pat the crabmeat dry with paper towels if slightly wet so it keeps its lumps.

Sauté

In a small skillet over medium heat melt the butter. Add the minced shallot and sauté for 1–2 minutes until translucent but not browned. Add the crabmeat and gently warm for 1–2 minutes, stirring carefully to keep lumps intact. Add lemon juice, chives, salt, and pepper; fold gently to combine. Remove from heat and set aside, keeping warm.

In a small bowl combine mayonnaise, Dijon mustard, prepared horseradish, chopped capers, chopped cornichons or pickles, hot sauce, smoked paprika, lemon juice, Worcestershire sauce, salt, and black pepper. Stir until smooth and taste; adjust seasoning or hot sauce to preference. Refrigerate until ready to use.

To serve, place 2–3 fried green tomato slices on each plate. Spoon about 2 tablespoons of remoulade on each stack (or spread on plate first), then top with 2 ounces of warm crabmeat per serving. Sprinkle chopped parsley or chives over the crab, add a lemon wedge to the plate, and serve immediately while hot and crisp.